Brousse du Rove Cheese vs Tomme Cheese

Brousse du Rove Cheese is a soft, artisan cow or goat-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Brousse du Rove Cheese?

Brousse du Rove is a goat cheese from Le Rove, near Marseille in the Bouches-du-Rhône. It is made from whole milk of Rove goats, set with vinegar, shaped into small cones, and has carried an Appellation d'origine contrôlée since 2018.

What Is Tomme Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

What's the Difference Between Brousse du Rove Cheese and Tomme Cheese?

• Origin: Brousse du Rove Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Brousse du Rove Cheese (goat's milk (Rove breed), sometimes cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Brousse du Rove Cheese (pasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Brousse du Rove Cheese (soft, artisan), Tomme Cheese (Creamy, pliable)
• Taste: Brousse du Rove Cheese (mild, sweet), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Brousse du Rove Cheese Taste Like Tomme Cheese?

Brousse du Rove Cheese reads as mild, sweet, while Tomme Cheese brings varied character. On the nose, Brousse du Rove Cheese offers milky, contrasted with Tomme Cheese's milky.

Can You Substitute Brousse du Rove Cheese for Tomme Cheese?

Brousse du Rove Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for creamy, pliable. Flavor-wise, Brousse du Rove Cheese reads as mild, sweet while Tomme Cheese brings varied notes.

Which Is Better, Brousse du Rove Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Brousse du Rove Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Brousse du Rove Cheese suits recipes that want mild, sweet notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Brousse du Rove Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Brousse du Rove Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Brousse du Rove Cheese is made from cow or goat milk; Tomme Cheese uses cow, goat, or sheep.

Is Brousse du Rove Cheese similar to Tomme Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Brousse du Rove Cheese for Tomme Cheese?

You can, but expect a shift in richness and milk character.

Does Brousse du Rove Cheese taste like Tomme Cheese?

Brousse du Rove Cheese reads as mild, sweet, while Tomme Cheese is varied.

What is Brousse du Rove Cheese made of?

Brousse du Rove Cheese is made from cow or goat milk (pasteurized), using none, set with spirit vinegar rennet. It originates in France.

What is Tomme Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Brousse du Rove Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brousse du Rove Cheese is soft, artisan, while Tomme Cheese is creamy, pliable.